Monday, 21 October 2013

When I read the recipe I was again like oh what no? cream, Chocolate + ice cream no no I cant do, Its like self battle for me when I have to think abt making sweets, I have a long to do list of sweets but hardly make any!! only reason gets in is we keep getting lots of sweets from outside which gives me very less chance to make my own. but hopefully With SFC im going to try my hands on sweets every now and then ;) Sweet lovers like me will agree To those melting moments which you want to hold within yourself ;) Thats wat I felt after having this.

1st thing was I wanted to understand the recipe. I tried to google and luckily I found a video from +Maahi Gupta of Inhouserecipes her video was short and explained me quiet well what the logic behind hot chocolate fudge was.

Though I dint completely followed her but yet! It was her basic. Will tell u how!!

Make Hot Chocolate sauce. Scoop out ice cream in the dish to be served and pour hot chocolate sauce over it. Garnish it with things of ur choice and enjoy ;)I did not garnish it with anything, as ice cream and chocolate sauce itself was a great treat to our tastebuds ;) It was highly flavorful on its own!!

ream i

So What waiting for guys make your own Hot Chocolate Fudge Quick ;)And here after eating it Ahhhhhhhh

Hello friends Today Its About Rajbhog. Being Member of Sweet Fantasy Club Im going to explore more and more of Indian sweets as well as fusion desserts, Hope Im able to do the task. I was not really expecting myself to do the tasks this month. Im a lazy blogger and the worst is Sweets R like strict no no at my home, But me and my family love sweets we cannot resist. After thinking alot and seeing other members post I couldnt resist honestly. I made sure Im not spending too much as well as I maintain low calorie intake for myself and my family. So the purpose was served right! The biggest point is I dont want to demand ingredients to my parents just for sake of blogging and that too because im member of a group. But Honestly speaking As we love sweets we dont need a reason. My family cherishes as long as I make it genuine without wasting anything ;) It hardly happens lolzzI had never had rajbhog in my life. I had made Rasgulla's which was a hit among my frnds in facebook and blog as well. But rajbhog was something so new I almost dropped the plan but later on gathered some courage to try my hands out ;)

Recipe was mentioned in the group itself and We were allow to tweek it as we like or use any other source. So I made up my mind I started preparation according to my own convenience Ingredients used. ( Adapted from Sanjeev kapoor ) Half Liter Full fats milk for chenna1/2 tsp maida1/2 tsp suji / semolina1/2 tsp SugarVinegar - 2-3 tsp Water - 750mlSugar - 4-5 tablespoonFilling ( adapted from Nishamadhulika)4-5 Cashewnut3- Almonds4-5 PistachioElaichi powder 1tspKesar If available Chop all the nuts Mix up all these and keep aside

Method:- Boil Milk as soon as it boils add vinegar and curdle as soon as the whole thing curdle remove in a cloth let the water drain. Now put the cloth wraped chenna under running tap. This is helpful to stop chenna becoming hard as well as remove the sourness of vinegar from chenna. Once this is done Rub the chenna inside the cloth itself to smoothen out its particles. Mean while excess moisture will also get removed. - Take this out in a plate / flat surface. Add sugar, suji and maida to chenna and rub rub rub, mix and mash nicely to smoothen the whole dough. it should be nice soft and smooth. - Now divide the dough into 4 portions. The point is Rajbhog is always bigger than normal rasgullas. Either its cooked as it is or stuffed. Here we r using stuffing. - After Diving the balls now stuff it with the nuts and round it again and smoothen the surface. keep this ready.- Boil sugar and water. Take enough water so that the balls can play nicely inside. I took milk boiling pan It was enough to hold 750ml water + sugar you can use more water but make sure that the balls have enough space to get cooked freely otherwise it result in flat rajbhog. - When the water is boiling. drop these stuffed balls slowly and allow it to cook in high flame for 2-3 mins. Then close the lid. medium the flame and cook for 10-15 mins. - You will see the balls triple in size :) High the flame and let it cook for 2-3 mins more. And your done!!!

- Allow it to rest so that it come down to room temp and Serve!!- The recipe suggested to serve chill, But I found rajbhog became hard. I had to reboil it to make it soft. That wat I liked as, but my dad said Hard and chilled ones would have tasted gud. Now I cannot tell u much on this part :) Pls try out urself :D

Notes:- I added little of yellow color to sugar syrup. You can add yellow food color to chenna too.- You can make a thick syrup and add it while serving if u want your rajbhog to have perfect sweetness. ( I served it with thin sugar syrup used for cooking itself, Remember low calorie thingy :D )- Serve it warm or chill is your choice. - make sure u knead the dough too well for crack free result- I dint knead well So i had problem in stuffing and rounding it. - 1/2 liter milk yeilds 4 balls, so like wise If u want to increase the quantity of rajbhog ur making, double the ingredients and the amout of water used for syrup. - The boiling syrup should b very thin, only then it can work. - Make a thicker syrup for serving purpose if u desire. - You may add mawa along with nuts for filling - You may try out without stuffing as well, it will not disappoint you. But stuffing ones give a uniqueness so I will suggest you to try once atleast!!!

You should really try this simple thing. Everyone enjoyed it!! Special thanks to my bro, he looked after the cooking process coz I go busy with other works :)

My brother being rasgulla expert said next time dont add suji just add maida and see so may be I can listen to his advice haha :DUpdating Info After a week of this posting:Im in Nagpur with my family and Came across Rajbhog in haldirams as Kesar Bhog Which costed Rs 24 /Piece. Since mom tasted what I made she asked me to get 5 pieces so that all can enjoy along with our relatives. When After we reached home and consumed It the taste was highly disappointing even though the kesar bhog they served was Big Soft Spongy and Yellow in color with little filling inside, I can just Say that My version Was Almost 100times better to what I tasted with store brought!!! Or may be Im yet to taste a better version!! Mean While My version will be my HERO :P heheDo Try out Guys :)

Saturday, 19 October 2013

Chocolate sauce for me is like fantasy 8-> I should start day dreaming lolz

But I tried out my own version of low fats chocolate sauce and it turned out absolutely yumm to taste I dont want to compare any company chocolate sauce available in market as I never get it. But I dont intend to get it anymore in future after making this now. This is a very simple recipe again With minimum ingredients required and also u can consume it guilt free as we are not using any cream based. I have few more recipes to try making chocolate sauce but as this sauce was made for a purpose to garnish for Got chocolate fudge I wanted a particular texture and consistency to go along with the recipe.

So here comes it!Ingredients:Water - 2 cupsSugar -1/2 cup + 1tbspCocoa powder - 2tbspCornflour - 1tbspChocolate chips - 1/4th cup Or Any chocolate bar like dairy milk / dark fantasy etcMethod:- In a pan Add water, sugar, cocoa powder and mix well lump free.- Bring the mixture to boiling consistency, Check sugar if u desire more, I kept the sugar level just minimal, If u like more sweetness pls go ahead adding more sugar according to ur taste.- Add cornflour mixed little in water and add to the boiling mixture, stir it well so that no lumps form.

- Add in chocolate pieces and mix well. This will melt in the mixture. Check for consistency and taste. - You are done ;)

Notes:

- If you are not a vegan you can do the same with milk instead of using water.- You can make your sauce thick or thin by adding cornflour. - If by chance your sauce has become thick, you can always add milk/ water and reheat it, making sure u keep mixing well enough to homogenous the mixture.- Likewise sugar can be added at any point, cut it should be allowed to cook for fine taste. - You can add vanilla essence if you like but its purely optional- You can also replace custard powder on behalf of cornflour.- Im not adding butter because chocolate pieces will already have some amt of fats, Thats more than enough for gloss :)

Thursday, 17 October 2013

Today I welcome Usha of Mahaslovelyhome.
Im sure many of us are aware of this blog, and those who are not aware
pls go ahead viewing her blog and lovely posts she keeps blogging about. Im constantly in touch with her in facebook. Though its very short time we had become friends but its always nice talking to her. Real friendship is one where we spend quality time talking to each other, let the time be short but we like sharing ourselfs to each other that has been so important to me :) She is so very innovative with her recipes, Im amazed at her recipes sometimes!!!When I asked her to do guest post for me, She just said she give me ur id and I will mail u. And here is the result below in front of you guys. Usha is very loving and caring human. Lovely mom of 2 kids and loving wifey to her dear hubby :D and What all rest she has to talk lets see :D

Aara shaikh is one one of my close/caring
friend in blog world whom I met recently in Facebook..She is straight
forward and sincere girl..Reacts in seconds when any one is in trouble.Whatever
she feels she expresses very honestly..Sweets n spicesis her food blog where we can see lots of innovative and
interesting recipes..Being a food lover I can understood the interest and love
on food..I feel some times,that Aara also tries to find easy methods in cooking
like me..I love her dedication on blog as well..

Aara...Thank you so much for giving this opportunity...All the
very best to your blog and also wish god bless you what ever you desire.

Me Usha Rani.Gadde wife of Shiva kumar. Also proud ful MOM of two
little boys.presently, Iam full time mother and running food blogMahaslovelyhome. Recently decided to work on photography
more than the cooking.So,from next year definitely readers and visitors of my
food page can see the beautiful pictures.If you want know more about checkhere..

Coming to the Recipe:

The name itself sounding so Hot na.....Hehehehe!!! This is for
those who are absoluteTrue spice lovers...I think It`s difficult to find
Chicken haters..Am I right??!! Even I love chicken...Don`t know how I managed
previous 5 years without meat...After restarting eating chicken Iam cooking
lots and lots of varities,especially on my own ideas...Some are resulting well
and of course I faced few worst results too.Black pepper corn is DH
favourite spice and I love to add it with chicken especially..With my own Idea
I cooked this for the first time..I prepared spice powder separately and it was
the key of this recipe.Try next time and enjoy...

CATEGORY-NON-VEG/CHICKEN/PEPPER CORNS

PREPARATION TIME-15 MNS

COOKING TIME-20-25 MNS

WHAT YOU NEED

Boned chicken leg pieces-12

onion-1 med size

tomato-1 small

ginger garlic paste-1 tsp

salt- to taste

red chilli powder-1/2 tsp

garam masala-1/2 tsp

coriander powder-1/4 tsp

cumin powder-1/4 tsp

turmeric powder-1/2 tsp

lemon-1

TO ROAST AND GRIND

Black pepper corns-15+10

cumin seeds-1/2 tsp

cloves-5

cardamoms-3

cinnamon stick-1 inch

fennel seeds-1 ts

{* After grinding I used only half quantity of powder..So,please
be careful while adding...Don`t forget this..}

HOW TO COOK

Wash thrice well the chicken then put some slits on top with sharp
knife...

Marinate those in 1/2 tsp of turmeric,lemon juice and little bit
salt..

ROAST AND GRIND the ings which given under the list and keep aside
this powder...

Now heat pressure cooker with 1 tsp of oil and add
chicken pieces+little bit of water and cook for 10 minutes or 3 whistles.

Sunday, 13 October 2013

I know I have too many recipes title saying hotel style, But honestly It is!! The reason behind is Majority of my relatives back from orrisa work in hotel And I make Sure to Lick their brains regarding recipes when ever they visit me. Until I got Internet ;)This recipe was pass by my uncle to us! He has gud experience working in restaurants and hence forth taught me few Dishes. Oh no he dint came up willingly I ate his brains when ever he visited us! more than a decade when I was still a teenager I used to either write down recipes from him or ask him to cook and teach me :P sometimes he agreed ;)This particular thing he taught to mom and she makes it very rarely! At times even she forgets what ingredients to add lolz, I too learned once but I forgot too. But This time when she was making I made sure to learn. Now At least Im not going to forget after documenting it here :D

Ingredients Chicken- 500-600 gmsOnion - 4 - 5 medium size, finely slicedGreen Chillies - 4-5 slitCurry leaves - 2 springsGinger - Garlic paste - 2tsp heapCashewnut paste - 2 tbspPoppy seeds paste - 2 tbspSalt to tasteGaram masala - one fat pinchTurmeric Powder - 1 pinch optionalOil - 2 tablespoon or more If requiredIsnt the Ingredients list simple?Method:- Heat Oil in a wok/kadai.- Add in Onion, Green chillies and curry leaves together. (Oh the heavenly Aroma It emits ;) )- When the onion turns just a little soft, add chicken pieces and saute it along with onion for a munite or 2.- Add in Ginger garlic paste, turmeric, salt and mix well, saute in medium heat till raw smell of ginger garlic paste turns aromatic.- Next add cashew nut paste and saute well for another 2 mins. Till the paste gets cooked and rawness from the nuts leaves!!- The mixture would be dry by now make sure to give continous stir, not allowing it to stick at bottom. - When the whole thing becomes aromatic add water enough to cover the chicken pieces. Add garam masala, close the lid and cook for 10 mins- The gravy will turn thick in consistency on its own!!- Once this is done Its ready to serve with any main course ;) Like White rice, Pilaf, Tandoori Roti, Nan / Kulchas Its so yummy that we always want it more :)

Notes:- You can use Chicken With or Without bones Up to you.- Turmeric can be made optional depending upon the color u like to have in your gravy.- Consistency of gravy can be thick or think as per your choice, If u want thicker gravy add little of cornflour paste. If thinner variety needed just leave it as it is, There shall be no compromise in taste. - If you dont have poppy seeds just use cashew nut paste 4 tbsp instead.- Add Enough water just to cover the chicken for further cooking. Too much water may not give desired consistency to the gravy.- Cooking chicken for longer period of time might make it hard and chewy. So Make sure just cook enough so that its soft & juiciness remains so 10 mins time is enough. - My mom like it thin consistency gravy so the cooks it that way :)

Do Try this simple recipe for a Party Or Dawat And you are surely going to please everyones taste buds! More Over Its so very simple to prepare with minimum handy Ingredients we can get at home :)

Thursday, 10 October 2013

If you are a sweetcorn lover like me and like to use sweetcorn in your dishes anytime and every time possible then this post is for you!!

This is something which I started practicing from last year! You can do this kind of freezing for peas or any seasonal veggies. Same thing cannot be done for fruits! as Fruits will loose its shape and texture. You can use frozen fruits only if you dont have the intention to get it back in same form! In simpler words if your planning to make something like ice cream/ milk shake which dont require shape and texture of fruit but only taste then go ahead freezing the fruits :)I wanted to post this Sometime later! But Since its a sweetcorn season going around, sweetcorn are available abundantly everywhere I decided to post this now! It may be helpful for many of us who love sweetcorn! When we are getting sweetcorn in such cheaper price y not free and store it? Instead of getting frozen sweetcorn kernels Paying much higher price? than it deserves to be? This particular set of corns my brought 3 for 20Rs and Yesterday she and my aunt Brought 20 corns for 10Rs Wat a Price slash depending upon the availability lolz. Some Corns are really very fresh we cannot remove the kernels easily! so If u decide to freez corn this way! Get well matured Sweetcorn, Of which Kernels can be removed easily just by hand!

Take a Corn Remove the skin and hairs it holds, Hold it in ur hand and slightly try to bend it, from all the sides, This will help in loosen up the kernels from their Tight packing which is gifted naturally!! Then Break it into 2!! Remove corns kernels from the middle part, As it will be much easy, Once you remove one or 2 lines the removing of rest would be like a breeze you'll love it actually!!!0

- Once you have removed 1 or 2 lines of these kernels You change the direction of ur pulling out.

When u start removing like this its very easy! But this will happen only when corn is well matured. So the corns I got here was really fine. Whole corns coming out fuss free :) I even had times when it dint come out well and I used a Knife to get the corn kernels. The only thing which will be missing using a knife is you may get smaller kernels of corn and not the whole as its showing here.

Boil Water More Just enough required to boil depending upon the quantity of corn kernels. When water is boiling right away put the corn kernels and boil it for 2-3 mins in high flame.

Drain the water in a colander and let it rest allowing it to drain excess. You see the changed texture? :) and gloss after boiling?

- Place it in a Wide Big plate with cotton dupatta or big towel beneath.

- Wipe out all the extra moisture!! Allow it to get to room temperature completely!!!Arange it in a plate and keep it in freezer, Keep turning sides after every 15- 20 mins. So that cooling reaches every kernel and freezes individually. Keep it in fridge for 2-3 hrs till all the sweet corns are set. You dont have to keep an eye, When ever u get time just go and shake up / mix it upside down (simple)- Once its frozen this will be the state

you see these are individual corn kernels after being frozen and the texture is same but now sounds like stones :P when put on plate from a distance.

Put it in a zip lock bag/ Plastic cover / Or a Plastic container and store it in freezer! This can be used as and when you need!! Since its frozen as individual grains you can handle it easily!! Isnt It easy? Healthy? And Better Than Store Brought For Affordable Price?

Notes:Boiling allows Killing of enzymes which may spoil the product in long term. Same things can be done to veggies But time will vary. Since sweet corns cooks quick it needs shorter time, Remember we r just killing enzymes and not cooking fully. So just par boil kind!!Wiping after boiling is important so that extra moisture is removed!! and it wont form lump while freezing!Now Store Sweet corns like this and use it around the year.Make Chaats, Sundal, Gravy, Curry, Any side dish or include in salads :) you wont be disappointed

Sunday, 6 October 2013

Hello Friends Since Eid ul Adha is around We are again busy preparing and planning for Eid Menu.After Eid Which followed after Ramdhan There was a mail From +Shazzy Karim to me asking for a guest post for Eid!I simply couldnt deny and Did a guest post for her with my most loved Sheer Khurma Which is so very special to all of us around.

Im sure many of u had seen this pic in fb but not the recipe. I couldnt take a much better pic than this :) Its so very true Taste cannot be determined by the looks very few recipes are presentable as they taste. But With sheerkhurma no justifying only with looks, The taste is much much out of the world. I cannot stop myself with one bowl, Who's counting calories? No not me!!

Shazzy is from Malaysia and wanted to know more about celebration of Eid in our country. I took whole lotta pleasure in explaining and hence forth made a long post for her (this is something usually I do isnt it?) :DWell I hope my explanations do all the justification to what ever little I tried explaining there with step by step pictures. Recipe source comes from my dad!! But this Time I took pleasure in making some of my own alterations which was successful and liked by all. Oh the aroma which filled in :D Wah Wah!!! Im late to link back though! but I apologize shazzy about it! I really hope she dint mind!! But Sheer Khurma is my family secret recipe which ive leaked out!! So one can understand what emotions this recipe hold for me!! I know enough of my blabbering here!! Please visit Shazzy's Blog to check out the recipe here(SHEER KHURMA)Cooking With White

Saturday, 5 October 2013

Whether ur South Indian or not! Whether u have tasted sambar rice before or not! This recipe is a gud chance to experience a flavorful bliss at home!!

Its a real bliss when u can prepare something which is eaten is hotels, paying much higher price for just little, when we can make more of the same price! of course our labour counts ;)I never had sambar rice in my mind from the time ive started blogging or even at home when I cook. Until I saw a post in fb groups and instantly wanted to try out. When i said at home my mom n bro 1st said a bigggg noo!! then my mom knows me I said i want to try a little atleast!!. She said okkk make little only ;) but let me tell u the secret, little will never remain little at any cost :PSeriously When I made, It doubled and I had to change pot. Later i was able to manage things! And result was utterly delicious sambar rice. I can eat more!! More than my tummy can asks for :PHere comes the recipe with Ingredients Im splitting up so that u dont see a big list of ingredients and drop ur plan to cook this delicious meal!The quantity of ingredients mentioned below serves : 4-5 people Generously! You can half the quantity if making for 2-3 people. Rice - One and half cupToor Dal - 1 cupSoak rice and dal together, More the soaking better to cookLemon size tamarind - Soaked in water Veggies:Shallots 12-14 / Onion Half slicedCarrot - 1 large ChoppedPotato - Medium size ChoppedBeans - 4-5 Cut 1 inch length sizePeas - 1/2 cupDrumstick - 1 cut into 2-3 inch lenthBrinjal- 1 large or 2 medium cut into larger chunksTomatoes - 1 large or 2 medium size chopped(use any vegetables u have readily the point of using all these veggies are to create hotel taste at home)TemperingOil - 1tbspMustard seeds - 1tpFenugreek seeds - 1/2tspCurry leaves - 1 springHing - 1 pinchSpices:Turmeric Powder 1/4th tspSambar powder - 3 tbspSalt according to taste

Method- Take a pressure cooker Larger in size say 7 liters I used 5 liter cooker and It was small. So had to change pot later but thats very fine no issues, no messing up!!- Heat oil in pressure cooker. Add in Mustard seeds let it crackle, Fenugreek seeds Curry leaves and hing. - Add in shallots/onion and saute it for a minute or 2- Add all the veggies and mix it well saute it for another minute. Add turmeric powder and sambar powder mix it well- Add daal and rice give it a mix Add 4cups of water + 1 cup of diluted tamarind water extract. Add salt n mix- If u are using a bigger pressure cooker,

cook it for 3-4 whistles and ur job is done ;) - If ur using smaller one like I did! just cook it for 15 mins in medium flame. Open the lid and change to bigger pot.- Rice and dal would have become mushy, You may find the Sambar rice dry, Do not worry, add some more water adjusting to the consistency u need. Add some more sambar powder if u desire, Cook for some more time say 10- 15 mins in medium flame Till u feel its done. - Drizzle Ghee Before Serving!- Serve it hot! With Papad/ applam.

Notes:- Use any veggies you like, But dont omit drumstick and brinjal I dont know why, but these 2 ingredients are widely used when making sambar itself, It gives a exotic flavor feels so much authentic with these 2 veggies- If u are changing pot and cooking dont worry the taste wont be compromised In fact you can make alterations of spices and salt at this stage.- Sambar rice tends to thicken when cooled, so adjust the water consistency accordingly- As sambar rice thickens to lump when kept for longer time, if u need to reheat it, just add little more water, sambar powder for adjustment and salt if required- You may garnish it with coriander leaves and onion too.- Some people like to add 1tsp of jaggery, you may add if you like- My way of changing pot and cooking, cooked the vegetables just right!! And drumstick dint break too- Dont use sour tomatoes, if u got sour tomatoes then reduce the amount of tamarind extract you are using

Still there r various methods to make this meal, as I browsed The easiest way I found was to Cook dal and rice separately and do the tempering in a different pot, add veggies and spices, when vegetables are cooked add the rice and dal mix it! Im sure it taste gud the difference of method is found from place to place. But im highly satisfied with the method I mentioned aboveReason: The flavors of veggies and spices Rightly infuse into the rice and dhal mixture while pressure cooking/ or even if everything is cooked into one Pot. When things are cooked separately you cannot enjoy that. How can I reason out this?When my mom used to make sambar rice ages back she used to mix sambar and rice separately. The taste would not be the same as we eat in hotel we can just distinguish that rice is separately cooked! and the fusion taste of whole things go missing :)